Broccoli Cheddar Soup with Horseradish

Soups are still on as the weather rocks between hot and cold...  Add turmeric where you can for antioxidant health and great flavor depth.
1 leek (or onion), cleaned, trimmed and diced
2 cloves garlic, minced
1/2 tsp turmeric
2 tsp fresh rosemary (or basil, or thyme)
1 quart favorite chicken broth
4 potatoes, peeled and diced
4 cups broccoli, trimmed and chopped
2 cups freshly grated aged cheddar cheese
2 tsp prepared horseradish (optional)

Combine the leek in a medium soup pot with two tablespoons water and a dash of olive oil. Bring to an active simmer, stirring often. Cook until the water is largely reduced, and the softened leek is beginning to brown in the oil. Add the garlic and turmeric and rosemary, and cook another 2-3 minutes.

Add the broth and potatoes and bring to a gentle boil. Stir and reduce to a simmer. Cook for about 15-20 minutes, until the potatoes are completely soft. Now add the cheese, broccoli and horseradish, and cook another 10 minutes.

Blend with an immersion blender until smooth.
Serves 4-6, depending on what else is served, like crusty bread and salad.